"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

MISC/Pesto Recipe

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This recipe for MISC/Pesto, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mavis VonTorne
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh basil
1/2 cup grated Parmesan cheese
2 t. grated Romano Cheese
1/2 cup olive oil
1/2 cup pine nuts
2 large garlic cloves
Salt and pepper to taste

Directions:
Directions:
Combine herbs, garlic and cheeses in food processor. Turn on and slowly add oil and nuts.

Blend until paste is formed. Season to taste. Pour into small glass containers. Put 1/2 inch plain oil on top of paste (keeps the basil green). Cover tightly and refrigerate.

You can put pesto in very small plastic containers. Freeze and then put all containers together in a zip lock bag and put back in freezer.

Personal Notes:
Personal Notes:
I use small babyfood containers or other very small jars like the small jar pimentos come in.

 

 

 

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